Chile Relleno with Homemade Queso

I married a Mexican and my taste buds have been on cloud nine ever since! My mother-in-law has taught me  how to make a lot of things and some things I've sought out on my own. Here is a favorite in our household.

Queso Recipe
1/2 onion diced (about 1/2 cup)
2 cloves of garlic minced
1-2 Serrano or jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/4 cup of cilantro, chopped
1-2 roma tomatoes, diced 
1/2 cup of sour cream
Salt to taste

Melt butter in a saucepan on medium-low heat. Saute onions,garlic, and peppers until onions tender. Whisk the flour into the butter/vegetable mix, Then add the milk and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat until all cheese has been added. Make sure cheese completely melts before adding more, this will make the queso the right consistency. Stir in the sour cream. Add salt, if needed.

*I adjusted this recipe from http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

Chile Relleno Recipe
4 Anaheim or Poblano peppers
Monterrey jack cheese- shredded
1 egg
1/4 c. flour
oil for frying

Turn your oven on broil. Place peppers on a cookie sheet and broil until peppers are brown on top and bottom (you may need to rotate the peppers). Remove peppers. When cooled, peel off skin. (you can do this earlier and wrap peppers in saran-wrap and refrigerate. This makes it easier to remove the skin.) 

Place flour in a shallow dish. Beat one egg in a bowl until very frothy. slice each pepper on the side and stuff cheese inside the pepper. coat the pepper in flour and then dip in the egg. Place pepper in fry pan. Repeat with each pepper. fry on each side until golden brown.  Serve covered in queso.

We eat this with pinto beans and Mexican rice.